Cauliflower Parmigiana

Give this dish an extra protein boost by choosing a bean-based, protein-rich pasta.

Prep: 15 min Cook: 40 min

Serves 4

Ingredients:

1 head of cauliflower, sliced into 4 half-inch slices

3-4 large eggs, scrambled

2/3 cup Italian bread crumbs

4 cups homemade or jarred marinara sauce

1 cup fresh mozzarella, shredded

1/2 cup parmesan cheese, shredded

Olive oil

8 oz pasta of choice, bean-based type recommended

Optional toppings: extra parmesan cheese, crushed red pepper, fresh parsley

Tomato Sauce:

2 can crushed tomato, no salt added (sub 1 can diced tomato if you prefer a chunky sauce)

2 tbsp oil

1 tsp basil

1/2 tsp oregano

1 tsp garlic powder

1/2 tsp onion powder

1/2-1 tsp crushed red pepper, to your spice preference

1/4 tsp cumin

1/4 tsp cayenne

1/4 tsp pepper

1/4 tsp salt

Instructions:

Preheat oven to 450F. Lightly coat a baking sheet with olive oil.

For the sauce, place all ingredients for the marinara sauce in a medium saucepan and stir to blend. Bring the sauce to a boil and reduce heat to low and allow to simmer, stirring occasionally.

Slice cauliflower into 4 half-inch slices. To do so, place the head upside down and slice down the middle of the stalk and cut 2- 1/2 slices from each half. There will be leftover cauliflower from the ends.

Place the scrambled eggs and bread crumbs each into a shallow plate or bowl. Dip the cauliflower into the egg and then the bread crumbs. Make sure to coat around the edges. And don't be shy to dig your hands in to sprinkle breadcrumbs in places that are bare!

Place the breaded cauliflower onto the greased baking sheet and bake on the middle rack for 10 minutes on each side. Once golden brown, top each slice with marinara sauce, 1/4 cup mozzarella, and 1/8 cup parmesan cheese. Reduce heat to 425F and roast on the bottom rack for an additional 15 minutes. Cheese will be melted and cauliflower will be tender enough to pierce with a fork.

Serve over pasta (pictured with Banza rigatoni) and top with your preferred toppings.